Wholemeal Buckwheat Bread

• 1/2 cup buckwheat flour
• 1/2 cup millet flour
• 3/4 cup quinoa, flakes
• 1/2 cup buckwheat groats
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking powder
• 2 tablespoons flax seeds, ground
• 1 teaspoon salt
• 1 teaspoon ginger
• 1/2 teaspoon clove
• 1/2 teaspoon allspice
• 3/4 cup rice milk
• 3/4 cup water
• sunflower seeds (optional)
• pumpkin seeds (optional)

1. Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
2. Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
3. Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!

buckwheat flour, millet flour, quinoa, buckwheat groats, baking soda, cream of tartar, baking powder, flax seeds, salt, ginger, clove, allspice, rice milk, water, sunflower seeds, pumpkin seeds

Taken from www.food.com/recipe/wholemeal-buckwheat-bread-332714 (may not work)